If you adore the cozy comforts of freshly baked bread paired with a sweet, fruity twist, you are going to absolutely fall in love with this Sweet Raspberry Jam Focaccia with Icing Recipe. This delightful focaccia takes your typical savory bread and transforms it into a vibrant, luscious treat bursting with raspberry jam, perfectly baked and finished with a soft, glossy icing glaze. It’s a beautiful blend of textures and flavors that feels both indulgent and homey, making this recipe an instant favorite for breakfast, brunch, or a comforting snack any time of day.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all you need to create this stunning Sweet Raspberry Jam Focaccia with Icing Recipe. Each component plays a vital role in crafting the perfect balance of fluffy bread, sweet fruitiness, and a smooth, sugary finish.
- Warm water (1 ¾ cups): The ideal temperature activates the yeast without killing it, ensuring a beautiful rise.
- Sugar (2 tsp): Feeds the yeast and adds a slight hint of sweetness to the dough.
- Active dry yeast (1 packet): The magical ingredient that makes the bread rise light and airy.
- Bread flour (2 cups): Develops gluten for that chewy, satisfying focaccia texture.
- All-purpose flour (2 cups): Balances the bread flour for softness and a tender crumb.
- Salt (2 tsp): Enhances flavor and balances the sweetness.
- Olive oil (6 tbsp, divided): Adds richness and helps keep the focaccia moist and golden.
- Raspberry jam (1 jar): The star topping—choose a high-quality jam for that fresh, fruity burst; Bonne Maman is a personal favorite.
- Powdered sugar (2 cups): For the luscious icing glaze that adds sweetness and a silky finish.
- Milk (2-4 tbsp): Thins the icing to just the right consistency; whole milk gives it a richer taste.
How to Make Sweet Raspberry Jam Focaccia with Icing Recipe
Step 1: Activate the Yeast
Start by whisking the warm water and sugar until dissolved, then add the yeast. This little waiting game is where the magic begins, so watch for the yeast to bubble and foam—if it doesn’t, you’ll want to start fresh with new yeast. This step guarantees a perfectly risen, airy focaccia base.
Step 2: Mix the Dough
Attach your dough hook and combine bread flour, all-purpose flour, and salt, then mix with the activated yeast mixture until a sticky dough forms. This dough is the foundation of your focaccia’s fluffy yet chewy texture, so get ready to knead in some love!
Step 3: First Rise with Olive Oil
Coat a large bowl with olive oil and gently transfer your dough into it, coating the dough itself to keep it from drying out. Cover and place in a warm spot for an hour, allowing it to double in size—a crucial step for that tender crumb.
Step 4: Prepare the Pan and Fold the Dough
Brush a 9×13 metal pan with olive oil. Transfer the risen dough to the pan and fold it over itself a few times, oiling the dough with your hands as you go. This adds structure and helps develop gluten, ensuring the focaccia will be light and airy with a slight chew.
Step 5: Second Rise
Cover the dough again and let it rise in a warm spot for another hour. This second rise allows the dough to expand fully and fill the pan, setting you up for a beautifully puffy focaccia.
Step 6: Prep for Baking
Once the dough is doubled and spread to the edges, remove the cover, drizzle the remaining olive oil on top, and use your fingers to poke holes all over the surface. These pockets are essential—they create the perfect little nooks to hold the raspberry jam!
Step 7: Add the Raspberry Jam
Spoon about a quarter jar of raspberry jam directly onto the dough, spreading it gently into the grooves created by your fingers. The jam will caramelize slightly during baking, infusing bright, fruity bursts throughout the focaccia.
Step 8: Bake to Golden Perfection
Bake for 18-22 minutes at 425°F until the top is lightly golden and cooked through. The high heat ensures a crisp exterior that gives way to a soft, luscious interior—a balance that makes this recipe irresistible.
Step 9: Create Jam Pockets
Once out of the oven, use a large straw to poke many holes in the bread—don’t be shy here! The more holes, the more delicious jam will sink in, making every bite bursting with raspberry goodness.
Step 10: Fill the Holes with Jam
Carefully spoon jam into each hole. The warmth of the bread helps the jam gently melt into the dough, creating delightful little fruit pockets that surprise with sweetness in every bite.
Step 11: Make and Add the Icing
Mix powdered sugar with milk using an electric mixer until you reach a smooth, pourable icing—not too runny but still easy to spread. Drizzle over the cooled focaccia. If you want to get fancy, flip the focaccia onto a wire rack and glaze the bottom too for a donut-inspired finish.
Step 12: Serve and Enjoy
Slice into squares, gather your friends or family, and dig in! This Sweet Raspberry Jam Focaccia with Icing Recipe is best enjoyed fresh, deliciously sticky, and joyfully sweet.
How to Serve Sweet Raspberry Jam Focaccia with Icing Recipe
Garnishes
A light dusting of powdered sugar or a handful of fresh raspberries on top adds a pretty touch and an extra burst of freshness that complements the sweet raspberry jam beautifully. Fresh mint leaves can also add a refreshing contrast.
Side Dishes
This focaccia pairs wonderfully with a cup of herbal tea or freshly brewed coffee for a relaxed morning treat. For an afternoon snack, serve alongside vanilla yogurt or a small bowl of mixed berries to enhance the fruity vibe.
Creative Ways to Present
Turn this into a dessert centerpiece by arranging the focaccia squares on a wooden board adorned with fresh raspberries and edible flowers. Another playful idea is to serve it as a mini sandwich by layering some mascarpone cheese between two pieces—pure bliss!
Make Ahead and Storage
Storing Leftovers
Keep leftover focaccia in an airtight container at room temperature for up to two days. The icing may soften a bit but the flavors will still be lovely. Avoid refrigeration as it can dry out the bread.
Freezing
If you want to save some for later, slice the focaccia into pieces and wrap each individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to two months. Thaw at room temperature before enjoying.
Reheating
To bring your focaccia back to life, warm it gently in a 350°F oven for 8-10 minutes. This keeps the bread soft while slightly crisping the edges. Avoid microwaving to preserve the delightful texture and flavor.
FAQs
Can I use a different jam instead of raspberry?
Absolutely! Strawberry, blueberry, or even apricot jam works wonderfully in this recipe. Just choose a high-quality jam that you love for the best flavor impact.
What if I don’t have a stand mixer?
You can mix and knead this dough by hand. It will take a bit more elbow grease but it’s totally doable—the dough should become sticky and elastic for a perfect focaccia texture.
Is the icing necessary?
While the icing adds a lovely sweetness and glossy finish, you can skip it for a less sweet version. The focaccia will still be delicious with just the raspberry jam topping.
Can I make this gluten-free?
Focaccia traditionally relies on gluten to create its texture, so substituting gluten-free flours can be tricky. You might try a blend designed for yeast breads, but results may vary.
How long does it take to rise?
Each rise is about an hour long in a warm spot, but temperature and humidity can affect this. The dough should roughly double in size each time before proceeding.
Final Thoughts
This Sweet Raspberry Jam Focaccia with Icing Recipe is one of those feel-good recipes that turns any ordinary day into a little celebration of homemade goodness. With its tender crumb, vibrant fruit flavor, and silky icing glaze, it’s a joy to make and even more delightful to share. I truly hope you give it a try and discover how easy and rewarding baking this sweet focaccia can be!
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Sweet Raspberry Jam Focaccia with Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Sweet Focaccia with Raspberry Jam is a delightful twist on traditional focaccia bread, featuring a sweet and tender crumb infused with raspberry jam and topped with a luscious powdered sugar glaze. Perfect for brunch or a snack, this recipe combines the light chewiness of focaccia with fruity sweetness and a smooth icing finish.
Ingredients
For the Dough
- 1 ¾ cup warm water (105-115°F)
- 2 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil (divided)
For the Filling and Topping
- 1 jar raspberry jam (about 12 oz, recommended Bonne Maman)
- 2 cups powdered sugar
- 2–4 tbsp milk (depending on icing consistency, whole milk preferred)
Instructions
- Activate the Yeast: In a stand mixer bowl, combine the warm water (105-115°F) and sugar. Whisk quickly by hand until the sugar dissolves. Add the active dry yeast and whisk again to combine. Let the mixture sit for 5 minutes to allow the yeast to bubble and activate. If there are no bubbles, discard and start again with fresh yeast.
- Mix the Dough: Attach the dough hook to the stand mixer. Add bread flour, all-purpose flour, and salt to the bowl with the yeast mixture. Mix on low speed until a sticky dough forms, about 3-5 minutes.
- First Rise: In a large mixing bowl, coat the sides with 2 tablespoons of olive oil. Place the dough in the bowl and spread a little more olive oil on its surface using your hands to prevent drying. Cover with plastic wrap and place near a warm spot such as a sunny window. Let the dough rise until doubled in size, about 1 hour.
- Prepare Pan and Shape Dough: Using a silicone brush, spread 2 tablespoons of olive oil evenly onto a 9×13-inch metal baking pan. Transfer the risen dough to the pan. Fold the dough into thirds a few times, flipping and kneading lightly to coat it fully with oil and develop gluten for better texture.
- Second Rise: Cover the dough again with plastic wrap and let it rise near a warm spot until doubled and spread to the edges of the pan, about 1 hour.
- Preheat Oven and Prepare Dough: Preheat the oven to 425°F. Remove the plastic wrap from the dough. Pour the remaining 2 tablespoons of olive oil over the surface. Use your fingers to poke holes all over the dough, creating indentations to form pockets for jam.
- Apply Jam Before Baking: Spoon about ¼ of the jar of raspberry jam over the dough surface, pressing it into the grooves and holes you made to distribute the jam evenly.
- Bake the Focaccia: Bake in the preheated oven for 18-22 minutes or until the top is lightly golden brown and cooked through.
- Poke Holes for Jam Filling: After baking, use a large straw or similar tool to poke approximately 35 holes evenly across the surface of the baked focaccia so the jam can fill the bread pockets.
- Fill with Jam: Using a small spoon, fill each hole with raspberry jam, allowing the warm bread to soften the jam as it drips into the holes.
- Prepare Icing: Let the focaccia cool slightly. Using an electric hand mixer, whip powdered sugar and milk together, adding milk one tablespoon at a time until the icing is smooth, pourable but thick enough to set firm. For a special touch, flip the focaccia onto a wire rack once the icing sets and frost the bottom as well.
- Serve: Cut the glazed focaccia into squares and serve warm or at room temperature.
Notes
- Ensure the yeast is fresh and active for the dough to rise properly.
- Warm water should be between 105-115°F; too hot can kill yeast, too cold won’t activate.
- Folding the dough multiple times during shaping develops gluten for a better crumb.
- Creating indentations before baking allows the jam to settle into the bread pockets.
- Use a large straw or similar tool to poke holes after baking carefully to avoid breaking the bread apart.
- The icing consistency is important: add milk slowly to prevent a runny glaze.
- For best results, allow the focaccia to cool slightly before applying icing to avoid melting it completely.
